PRODUCTION AREA AND ITS CHARACTERISTICS: Moscato rosa grapes are grown in the municipality of Egna, in a particularly windy area with an elevation of 250 meters. Wind is fundamental to avoid humidity stagnation which might trigger the onset of botrytis (bunch rot). Botrytis would destroy some of the aromatic components and would decrease colour intensity. The vineyard has a southern exposure and the soil is a mixture of porphyric sand, clay and limestone.
VINIFICATION METHODS: Our moscato rosa is produced with skin contact maceration and a very short maceration period. At the end of the fermentation process, which is interrupted by chilling, the wine is transferred to stainless steel tanks where it will remain until ready for bottling.
MATURING AND BOTTLE AGEING: To fully develop the characteristics of moscato rosa, the wine must further mature in the bottle for at least 6 months.
DESCRIPTION: The heady aroma of moscato is reminiscent of roses, cloves and orange peel. On the palate, the wine is extremely complex and rounded.
FOOD PAIRINGS: Moscato rosa will beautifully complement the spicy foods of Oriental cuisine, but it is first of all an unusual aperitif and an outstanding meditation wine.
Allergic-Info: This wine can contain sulfites
yr. 2004 Vinum Wine Magazine:
16 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Franz Haas Moscato Rosa Schweizer, Alto Adige, Italy" from the vintage 2004 on 01.12.2006 with 16 of 20 points.
Gastronomic product made of bread and chanterelle mushrooms, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
For the gourmets among us, the delicious wild boar ham is recommended. The meat of the wild boar is not comparable to that of the domestic pig. It is aromatic and dark red in colour. Furthermore, the meat is leaner and firmer than that of the domestic pig.
A refreshing, full-bodied wheat beer with a strong, slightly fruity taste.
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.